Classic Stuffed Acorn Squash with Wild Rice and Cranberries

Classic Stuffed Acorn Squash with Wild Rice and Cranberries

A hearty and flavorful vegetarian dish featuring roasted acorn squash filled with a savory wild rice, cranberries, and nut stuffing, perfect for fall gatherings.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Acorn Squash

2 medium acorn squashes halved and seeded

Wild Rice

1 cup wild rice uncooked

Vegetable Broth

2 1/2 cups vegetable broth for cooking rice

Onion

1 small small onion diced

Garlic

2 cloves garlic minced

Dried Cranberries

1 cup dried cranberries

Chopped Nuts

1/2 cup chopped walnuts or pecans

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried sage

Salt and Pepper

to taste salt and pepper

Olive Oil

for drizzling olive oil

Fresh Parsley

for garnish fresh parsley optional

Method

Preheat oven to 400°F (200°C).
Cut squashes in half, scoop seeds, and roast cut-side up with olive oil, salt, and pepper for 25-30 mins.
Cook wild rice in vegetable broth until tender.
Sauté onion and garlic in olive oil, then mix with rice, cranberries, nuts, herbs, salt, and pepper.
Fill roasted squashes with rice mixture, bake for 10-15 mins, then garnish with parsley.

Notes

For extra flavor, drizzle with a little more olive oil before serving.